Technological benefits of using inulin and xylooligosaccharide in dulce de leche
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Title
Technological benefits of using inulin and xylooligosaccharide in dulce de leche
Authors
Keywords
Dulce de leche, Inulin, Xylooligosaccharide, Predictive model, Crystal size
Journal
FOOD HYDROCOLLOIDS
Volume 110, Issue -, Pages 106158
Publisher
Elsevier BV
Online
2020-07-07
DOI
10.1016/j.foodhyd.2020.106158
References
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